Steaming egg dumplings
By VicentaLakin
This may be a bit too cumbersome for breakfast, but we can do it separately. We'll put the meat in the freezer the night before, and we'll just fix the eggs the next day。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steaming egg dumplings
1
Pumpkin goes to the skin and digs the seeds, then washes them and wipes them into silk
2
Scratch a little bit of salt with a knife and then chop it up, wrap it in cotton cloth and squeeze it into pumpkin juice
3
(a) The onions, ginger paste, salt, pepper powder, pepper powder, vanilla oil, wine and sea-sky organic sauce are magnified and then mixed in one direction until the meat is thicker and the glue appears; then they are modulated in pumpkins
4
15 grams of water and 5 grams of paste
5
Then enter an egg and mix it evenly; and the flat pan brushes a little oil, a spoonful of egg paste slowly pours into a round egg skin, and then puts it on the ground
6
(b) Cyclops when the egg skin is slightly condensed, forming dumplings
7
It's only five minutes to steam inside the pot
8
Eat a little bit of sauce before you do it。